A general conception of the antiscorbutic potency of cow's milk may be gleaned from the fact that it requires a minimum of about sixteen ounces (500 c.c.) daily to protect an infant from scurvy or to cure it. Twelve ounces have failed to effect a cure in several instances, although the milk was raw and of the best grade. If it is pasteurized, a larger quantity is required, depending upon various conditions connected with the heating process and upon the age of the milk, circumstances fully discussed in relation to etiology. Thus it becomes evident that pasteurized milk assumes a two-fold rôle, acting as an antiscorbutic if little of its vitamine content has been destroyed and if a large quantity is consumed, or leading to the development of scurvy when one or both of these conditions is unfavorable. The same holds true for milk which has been boiled for a short period. If the milk has been heated twice, it tends to produce scurvy; if it is condensed, the greater part of its antiscorbutic value is destroyed. It seems necessary to emphasize again the important fact that _dried milk_ may possess marked antiscorbutic potency, depending on the method of preparation (Fig. 11). As stated, sixteen ounces of milk dried by the Just-Hatmaker process cured scurvy promptly, in spite of the fact that the milk had been dried six months previously. Here, therefore, is a food of high caloric value, compact, antiscorbutic, and stable. The fact that milk, in spite of drying, retains this labile vitamine for so long a period, demonstrates that it is available in the most remote parts of the world, and that the possibilities of its transportation are unlimited. Little is known regarding the antiscorbutic content of the milk of the various domestic animals. Some claim that goat's milk is notably rich in this particular, but experiments with it are too few to warrant conclusions. Lind writes: "Goats, of all animals, afford the richest whey, possessed of the greatest antiscorbutic virtue ... which in a singular manner restores the constitution when weakened and impaired by scurvy." Human milk possesses about the same potency as cow's milk, as mentioned in the discussion of the occurrence of infantile scurvy in countries where the adult form is endemic. Twelve ounces of human milk, from a woman on a liberal and varied diet, barely sufficed to alleviate the symptoms of a case of moderate intensity. FRUIT JUICES =Orange and Lemon Juice.=--The most thoroughly studied antiscorbutic foods are orange and lemon juice, which have been singled out because they contain the antiscorbutic factor in the highest concentration. It has been ascertained through the work of various investigators that guinea-pigs require about 3 c.c. daily of either of these juices to protect them from scurvy, but that about half this amount is sufficient to prevent the manifestation of clinical signs.